Egg and Rice Salad




1/2 cup cooked brown rice
1 cup cooked green beans, roughly chopped (3 oz)
1 ripe plum, thinly sliced (3 oz)
2 tablespoons (1/2 oz) chopped walnuts
1 hard-cooked egg, sliced
1 teaspoon sesame oil
2 tablespoons fresh lime juice
1/4 teaspoon salt
Freshly ground black pepper, to taste



Combine rice, beans, plum, walnuts, and egg in a portable container.


Drizzle with sesame oil, lime juice, salt, and pepper; toss gently to combine. Refrigerate up to 2 days.


Nutritional Information: 388 Calories, 20.2g Fat, 3.3g Saturated fat, 5.5g Monounsaturated fat, 10.3g Polyunsaturated fat, 13g Protein, 43g Carbohydrates, 6g Fiber, 186mg Cholesterol, 3mg Iron


Enjoy your meal!



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